Enjoy this milk-alternative without all the additives you’ll find in store-bought almond milk.
Almond milk is a staple for many people who are trying to eat healthy, but have you ever actually read the list of ingredients on your carton of almond milk? I can’t even pronounce some of the things they put into it. Sure, the store bought almond milk stays fresh for 1-2 weeks, while homemade only lasts 2-4 days, but once I realized how easy it is to make homemade, I just couldn’t justify consuming all the chemicals when I’m trying to be healthy. I mostly use almond milk for smoothies and shakes so I make mine plain, without any sweeteners or flavoring, but it’s easy to flavor it with dates, honey, vanilla, or maple syrup.
Ingredients
- 1 cup raw almonds
- Pinch of salt
- Water for soaking
- 3 cups filtered water (for thicker milk use less water, and for thinner milk use more)
- Dates, honey, vanilla, or maple syrup (optional to flavor and sweeten the milk)
Method
Soak almonds overnight in a bowl of water with a pinch of salt.
Rinse almonds and place in your blender. Add 3 cups filtered water.
Pulse until almonds are broken down.
Strain using mesh strainer. Depending on how good your strainer is, you might need to line it with cheese cloth first, but I’ve never had to with mine. Do not discard almonds. You can use them to make my raw falafel recipe.
Refrigerate almond milk in between uses.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.